- 1 1/2 pounds beef chuck, cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 3 large carrots (about 1/2 pound), peeled and cut into 1-inch pieces
- 8 ounces frozen pearl onions (1 1/4 cups), thawed
- 2 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 2 cups hearty red wine
- 1 cup low-sodium beef stock
- 1 tablespoon tomato paste
- 1 spig fresh rosemary
- Fresh parsley (optional)
Celery root puree
- 1 celery root (about 1 pound), peeled and cut into 2-inch pieces
- 2 baking potatoes, peeled and cut into 2-inch pieces
- 1 garlic clove, smashed
- 1/2 cup 2% milk
- 1/2 teaspoon salt
Make It Wine-braised beef
1. Heat oven to 350 degrees . Season beef with salt and pepper. Heat oil in a Dutch oven on high; brown beef on all sides, about 3 to 5 minutes. Reduce heat to medium-high, add carrots, onions and garlic; cook for 2 minutes. Stir in flour and cook 1 minute. Add wine, stock, tomato paste and rosemary and bring to a boil. Cover, place in oven and braise at 350 degrees for 11/2 hours or until meat is knife-tender and sauce thickens. Celery root puree
2. Meanwhile, place celery root, potatoes and garlic in a lidded pot, covering with cold water. Bring to a boil, reduce heat to medium, and simmer, covered, until vegetables are tender, 25 to 30 minutes. Drain; puree in blender or processor with milk until smooth. (Add more milk if necessary.) Season with salt.
3. Serve braised beef and sauce on top of the celery root puree. Garnish with chopped parsley, if desired.
Nutrition Facts Amount Per Serving: cal. (kcal): 588, Fat, total (g): 12, chol. (mg): 67, sat. fat (g): 4, carb. (g): 58, fiber (g): 6, pro. (g): 41, sodium (mg): 777, Percent Daily Values are based on a 2,000 calorie diet.